With a mother who has a thyroid problem, we grew up eating seafoods, such as clams because they are a good source of iodine. My mom cooks them by sautéing them in oil, ginger, garlic, and onion. She lets the clams simmer in a few minutes until the shells are slightly opened to avoid over-cooking.

As promised, here’s the recipe for my previous entry,  a nutritious, simple, and budget-friendly dish.

Here’s my version of cooking clams: Clams with patola and miswa soup

Ingredients:

• 1 kilo of fresh clams
• A thumb-sized ginger, chopped
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 tbsp cooking oil
• 1 medium patola, chopped
• 2 cups water
• A bunch of miswa
• Salt and pepper

Procedure:

Sauté ginger, garlic, and onion in oil. Add in the clams and water. Let them simmer and add miswa. Season with salt and pepper. Turn off fire. Serve hot.

Cost: less than P100